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Fresh Tomato Cream Soup

 Fresh Tomato Cream Soup
Chunks of tomato and celery float in a rich broth in this deliciously different soup. Red pepper flakes add a bit of zip.—John Brink, Harrison, South Dakota
9 ServingsPrep: 30 min. Cook: 30 min.

Ingredients

  • 8 cups chopped fresh tomatoes
  • 2 teaspoons chicken bouillon granules
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 celery ribs, finely chopped
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 6 tablespoons butter, divided
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 6 cups milk, divided

Directions

  • In a large saucepan, simmer tomatoes, bouillon, salt and pepper for
  • 30 minutes.
  • Meanwhile, in a skillet, saute celery, onion, garlic and pepper
  • flakes in 2 tablespoons butter until tender; add to the tomatoes.
  • In another saucepan, melt the remaining butter; stir in flour until
  • smooth. Gradually add 2 cups milk. Bring to a boil; cook and stir
  • for 2 minutes or until thickened and bubbly. Add tomato mixture.
  • Stir in the remaining milk; heat through (do not boil). Yield: 9
  • servings.

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Fresh Tomato Cream Soup (continued)

Editor's Note: Tomatoes can be peeled if desired.
Nutritional Facts: 1 serving (1 cup) equals 221 calories, 14 g fat (8 g saturated fat), 43 mg cholesterol, 694 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.